Cilantro Hollandaise Sauce

Preparation: In a standard sauce pan, melt butter, then add garlic and softened cream cheese. Begin blending over a low heat. Separate the yolk from the white of the duck egg, add yolk only, begin whipping the mixture to incorporate well. Add one bunch of cilantro chopped and fresh ground salt and pepper to taste, stir. Allow to simmer covered on low for about 20 minutes, then serve over blanched and baked asparagus and broiled salmon filets that were simply seasoned with salt, pepper and olive oil allowing the cilantro to really come through.